Gennaro's Chicken with Chilli, Garlic and Rosemary
Jamie Oliver's mentor Gennaro Contaldo cooks up an amazingly simple chicken dish, overlooking a stormy Amalfi Coast. For loads more recipes, videos, news and features, visit JamieOliver.com.
For more nutrition info, click here:
Meat Sauce Recipe - Pasta Sauce - Sunday Sauce - Red Sauce
Learn how to make a Meat Sauce Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Meat Sauce Recipe!
Jun Tanaka's Orecchiette, Egg Yolk and Black Truffle
Jun Tanaka's orecchiette recipe combines French and Italian techniques for dazzling results. The handmade pasta is swaddled in a rich chicken velouté, combined with plenty of Parmesan and black truffle and served with a seasoned egg yolk and yet more shavings of truffle – a sublimely decadent dish. And even if you can't get your hands on fresh truffle, this dish is still delicious with it omitted!
Find the full recipe here:
Head over to our Signature Series page to get exclusive access to more videos like this one:
Become a member of the Great British Chefs Club:
Subscribe to Great British Chefs YouTube channel:
Follow Great British Chefs here:
Facebook:
Instagram:
Twitter:
Pinterest:
Visit our shop:
Ina Garten's Weeknight Pasta Bolognese | Barefoot Contessa | Food Network
Ina shares an easy version of bolognese that's fast and flavorful, perfect for any day of the week.
Subscribe to #discoveryplus to stream more #BarefootContessa:
Get the recipe ▶
Subscribe to Food Network ▶
Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Weeknight Bolognese
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 45 min
Prep: 15 min
Cook: 30 min
Yield: 4 to 5 servings
Ingredients
2 tablespoons good olive oil, plus extra to cook the pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta, such as orecchiette or small shells
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Directions
Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#InaGarten #Bolognese #BarefootContessa #FoodNetwork
Ina Garten's Weeknight Pasta Bolognese | Barefoot Contessa | Food Network
???????? 鶏腿肉の赤ワイン煮込み、コック・オー・ヴァンの作り方【詳細レシピ 分量付き】Coq Au Vin Chicken Braised in red wine
フランスで12月によく食べられる伝統料理です。
レシピ(2人分)
************************
鶏腿肉 2個
たまねぎ 1/2個
にんじん 中1本
セロリ 5cm
にんにく 1カケ
マッシュルーム 6-10個
赤ワイン 500ml
(カベルネソーヴィニオンとテンプラニーニョのセパージュ 8€相当)
ブランデー 少量
ローリエ 1枚
タイム 2-3本
■ブールマニエ
小麦粉 20g
バター 20g
■マッシュルーム炒め
にんにく
ExVオリーブ油
マッシュルーム 適量
■ポテトピューレ(動画内で作った総量)
ジャガイモ 720g
牛乳 80ml
バター 80g(伝統的レシピでは150-200g)
ツイッター 独身パスタ
インスタグラム 独身パスタ
#コックオーヴァン #coqauvin #鶏腿肉の赤ワイン煮込み